This Sage and Sausage Keto Stuffing is savory and moist with a golden-brown crust on top. Keto-friendly and a low-carb stuffing that tastes just like traditional stuffing. You won’t even know it’s keto!
Sage and Sausage Keto Stuffing
This Sage and Sausage Keto Stuffing will become your favorite Thanksgiving side dish! Growing up my grandma would always have Thanksgiving dinner at her house. She would stuff the turkey with her own recipe, adding the gizzard, heart, and milk into the mix. Yes, milk! It was that secret ingredient that made the stuffing super moist. The rest of the stuffing she baked in a casserole dish until it became golden brown on top. Her stuffing would always come out moist and delicious. Her recipe has been passed down to my mom who has been making the same stuffing for the past 50 years!
Having my own family and cooking for Thanksgiving over the years, I came up with a new keto version of my grandma’s stuffing. I kept the herb flavor from her recipe, eliminating the milk, and adding sausage for a little saltiness and toasted walnuts for crunch. This Sage and Sausage Keto Stuffing is by far the BEST stuffing you will ever taste. It’s moist on the inside and crispy on top! This keto side dish will complement your holiday turkey!!! I promise!
It Isn’t Stuffing Without Bread
Eating keto or low-carb doesn’t mean you have to forgo stuffing made with bread. This Sage and Sausage Keto Stuffing is made with the Diet Doctor keto bread. Their keto bread recipe is key and forms the foundation for this savory stuffing.
You will be amazed how flavorful, nutty and hearty this holiday stuffing tastes. Each bite will have you coming back for seconds. If you have any leftovers, it tastes just as good as the day it was baked. Just reheat in the microwave or oven. It’s a dish that tastes better as it sits in the refrigerator.
What you will need:
- Keto bread
- Sausage – I used Butcher Box breakfast sausage
- Chicken broth
- Toast walnuts – See Notes
How to make Sage and Sausage Keto Stuffing
A day or two before Thanksgiving, make the keto bread. Make sure to roll the keto bread into 6 log shapes. See the picture above for the shape.
Toasting the Keto Bread
Cut the bread into large cubes and place them on a sheet pan in a single layer. Bake at 350° for 25-35 minutes or until dried out.
Place the dried bread cubes in a medium bowl. Let cool.
Sage and Sausage Stuffing Mix
Lower the oven to 325°F. Butter a 2-quart casserole dish and set aside.
Melt 2 tbsp of butter in a saute pan over medium heat. Add the sausage breaking it up into bite-sized pieces. Cook until almost done. Place the sausage into a bowl and set aside.
In the same pan, melt 2 tbsp butter. Add onion, celery, salt, and pepper saute until soft, about 5 minutes.
Add the sausage back into the pan and mix it in.
Pour in the chicken broth, parsley, and sage. Cook for about 5 minutes.
Pour the sausage mixture over the dried bread cubes and toss until evenly moistened. Stir in the beaten eggs and chopped walnuts.
Place the mixture into the prepared casserole dish packing it loosely and bake uncovered for about 20 minutes or until the top forms a slight crust.
Take it out of the oven and drizzle 2 tbsp of melted butter over the top. Cook, about 15 minutes, or until the top is golden brown.
Serve immediately or let cool and place in refrigerator until ready to eat.
Sage and Sausage Keto Stuffing
- 1 batch Diet Dr. Keto Bread
- 6 tbsp Butter divided
- 1 lb Sausage I used Butcher Box breakfast sausage
- 1 cup Onion diced
- 1/2 cup Celery diced
- 1/8 cup Flat-leaf parsley
- 1 cup Chicken broth
- 1/2 cup Walnuts toasted and chopped
- 2 Eggs beaten
- 1 tbs Fresh sage chopped
- 1/2 tsp Salt
- 1/4 tsp Pepper
Toasting the Keto Bread – See notes for baking
- Preheat oven 350°F.
- Cut the prepared keto bread logs into large cubes and place them on a baking sheet in a single layer.
- Bake 25-35 minutes or until dried out. Let cool.
- Place the dried bread cubes into a medium bowl.
Sage Sausage Mixture
- Lower the oven to 325°F
- Butter a 2-quart casserole dish.
- Melt 2 tbsp of butter in a saute pan over medium heat. Add the sausage breaking it up into bite-size pieces. Cook until almost cooked through, about 5 mins.
- Put the sausage (do not drain the fat) and drippings into a bowl and set aside.
- With the same saute pan, melt 2 tbsp butter in the pan.
- Add the onion, celery, salt, pepper and saute until soft, about 5 mins.
- Add the sausage back into the pan and mix thoroughly.
- Add the chicken broth, parsley, and sage leaves. Cook for about 5 mins.
- Pour the broth/sausage mixture over the bread cubes and toss until evenly moistened.
- Mix in the beaten eggs and chopped toasted walnuts.
- Place the mixture into the prepared casserole dish packing it loosely and bake uncovered for about 20 minutes until the top forms a crust. Drizzle 2 tbsp of melted butter over the top. Cook until the top is golden brown, about 15 mins.
- Serve immediately or let cool and place in refrigerator until ready to eat.
- Baking the Keto Bread: Form the dough into 6 log shapes.
- Toasting the walnuts: 2 methods
- On the stove: Place the walnuts in a skillet over medium heat. Stir until they become fragrant and toasted, about 2-5 minutes. Watch so they don’t burn.
- In the oven: Place the walnuts on a baking sheet with foil and toast in oven at 350°F for about 5-8 minutes, stirring occasionally, until fragrant and toasted. Watch them closely so they don’t burn.
- Sage sausage can be substitued for regular flavored sausage. If you can’t find sage sausage you can use regular sausage and add another tsp of fresh sage to the recipe.